Crème caramel in tea cups

Preheat the oven to 150°C/300°F.

Place the sugar and water in a small saucepan over low heat and stir until the sugar is dissolved. Bring to the boil and cook for 10-12 minutes or until golden. Pour the mixture into 4 lightly greased 3/4 cup (190ml/6fl oz) capacity cups and tilt them in a circular motion to make sure the caramel covers the sides of the cups – be careful not to burn your fingers. Set aside and allow the caramel to set.

Make the custard: cut the vanilla bean lengthwise in half; spread pod open. With the back of a knife, carefully scrape the seeds from the inside of the vanilla bean; place both the seeds and the pod in a small saucepan. Add milk and cream, whisk to combine, and cook over medium heat until it just comes to the boil. Remove the vanilla pod – don’t throw it away; let it dry and add it to a sugar jar to make vanilla sugar.

Place the eggs, egg yolks and sugar in a bowl and whisk until well combined. Gradually add the milk mixture, whisking to combine. Carefully pour the custard into the cups. Place in a deep baking dish and pour in enough hot water to come halfway up the side of the cups. Bake for 35-40 minutes or until set (mine took 50 minutes). Remove from the baking dish and refrigerate until completely cool.